Fluffy Homemade Blueberry Pancakes

About These Fluffy Homemade Blueberry Pancakes

These are the kind of pancakes you crave when you want something rich, comforting, and nostalgic. They’re pan-fried in butter until golden and slightly crispy on the outside, with a soft, fluffy interior. While I love making these with strawberries, bananas, and blueberries, this version leans blueberry-heavy — but you can customize them with whatever mix-ins you have on hand.

Why You’ll Love This Recipe

• Extra fluffy thanks to buttermilk

• Crispy, buttery edges from pan-frying

• Made with simple pantry ingredients

• Easy to customize with fruit or chocolate chips

• Perfect for breakfast, brunch, or a cozy weekend treat

• Freezer-friendly

Ingredients You’ll Need

• All-purpose flour

• Sugar

• Baking powder

• Baking soda

• Buttermilk

• Eggs

• Salted butter

• Blueberries

• Maple syrup

Optional add-ins: bananas, strawberries, raspberries, chocolate chips, etc.

How to Make

Mix the dry ingredients in one bowl and the wet ingredients in another. Gently combine the two, being careful not to overmix. Cook the pancakes in butter until bubbles form on the surface, then flip and cook until golden brown. Serve hot with butter and maple syrup.

Tips for Success

• Do not overmix the batter — lumps are good

• Let the pan heat properly before adding batter

• Add fruit to the top of pancakes after pouring the batter

• Use butter generously for crispy edges

• Keep cooked pancakes warm in a low oven if making a large batch

Frequently Asked Questions

Can I use frozen blueberries?
Yes — add them straight from frozen to prevent bleeding.

Why are my pancakes flat?
Overmixing the batter can deflate the pancakes.

Can I make these ahead of time?
Yes — refrigerate or freeze and reheat in a toaster or oven.

Can I use milk instead of buttermilk?
Buttermilk gives the best texture, but you can make a substitute with milk + lemon juice.

What to Serve With Pancakes

• Bacon or sausage

• Scrambled or fried eggs

• Fresh fruit

• Crispy hash browns

• Extra butter and warm maple syrup

More Recipes You’ll Love

• Blueberry Bacon Buttermilk Pancakes

• 4 Ways to Poach Eggs

• Eggs Royale /Eggs Benedict with Smoked Salmon

• Lemon Poppyseed Pancakes with a Blueberry Compote

• Caramel Pecan Rolls

• Cinnamon Rolls with Cinnamon Goo & Cream Cheese Frosting

Fluffy Homemade Blueberry Pancakes

Ingredients

Makes about 10–12 pancakes (serves 3–4)

• 2 cups all-purpose flour

• 2 tablespoons sugar

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• 2 cups buttermilk

• 2 eggs

• 3 tablespoons salted butter, melted

• Extra butter, for cooking and topping

• Blueberries

• Maple syrup

• Bananas (optional)

Add any additional mix-ins you like.

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and baking soda.

2. In a separate bowl, whisk together buttermilk, eggs, and melted butter.

3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.

4. Heat a skillet or griddle over medium heat and add butter.

5. Once butter is bubbling, scoop about ⅓ cup batter into the pan.

6. Sprinkle blueberries (and any other toppings) over the top of the pancake.

7. When bubbles form on the surface, flip and cook until golden brown on the second side.

8. Repeat with remaining batter.

9. Serve hot with butter, maple syrup, and whatever your heart desires.